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Ingredients
- 1 c. Butter
- 1 c. Cocoa
- 2 c. Sugar
- 4 x Large eggs
- 1 1/2 tsp Vanilla
- 1 1/3 c. Flour
- 1 tsp Baking pwdr
- 1/2 tsp Salt
- 3/4 c. Andes mints, minced
- 3/4 c. Chocolate chips
Directions
- Heat butter. Stir in cocoa and sugar while warm, stir till sugar is slightly dissolved and the stuff looks smooth. Off the heat, stir in Large eggs and vanilla. Blend in flour, baking pwdr, and salt. Mix thoroughly till smooth. Now for the fun part. Add in between 1/2 and 1c each of minced Andes mints and chocolate chips. Attempt to mix thoroughly in...Then spread batter in a greased and cocoa dusted 13x9x2 pan. Firmly grasp the bottle of your favourite liqueur, placing one thumb lightly over the bottle opening. (I suggest Amaretto, but any chocolate, almond or possibly coffee liqueur will do) Splash this thoroughly over the batter till it looks like a field which's just been rained on; puddly in places, dry in others. (I do not know how much I use; go with what you think is sufficient.) Bake at 350 f for 30-35 min, don't expect them to look done. These are best given a little time to cold so the chocolate can set again. For even more decadence, sprinkle the just done brownies with chocolate chips and sliced almonds or possibly whatever nuts you like and put back into the oven just long sufficient to hot them onto the surface.
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